Spring Challenge Day 23-Spicy Moroccan Chickpeas
Spicy Moroccan Chickpeas 1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour 2 Cups fresh spring or filtered water 1-Inch
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Spicy Moroccan Chickpeas 1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour 2 Cups fresh spring or filtered water 1-Inch
Caramelized Shallot And Roasted Pepper Linguine About 1/2 cup extra-virgin olive oil 2 to 3 cloves fresh garlic, thinly sliced 15-20 Shallots, cut into
Fusilli Carbonara With Spring Vegetables 10 Ounces spiral pasta 2 Cups baby carrots, halved lengthwise 1 Bunch asparagus, tough ends snapped off and stalks cut
Penne With Beer Stewed Artichoke Hearts About 2 tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, thinly sliced 1 Red onion, cut into
Gemelli With Cauliflower And Walnuts About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half-moon slices Sea salt 1/2 Cup golden
Broccoli Rabe Pasta With Tempeh Sausage About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half -moon slices Sea salt 1/2
Soba Noodles With Endive And Radicchio 8 Ounces buckwheat soba About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely
We have made it half way through the month! How do you feel? Have you been following Christina Pirello’s recipes like me or have you
Stuffed Portobellos With Green Beans 4 Large portobello mushrooms, brushed free of dirt Spring or filtered water Sea salt About 2 tablespoons of extra-virgin
Sweet Corn And Basmati Salad 1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours 11/2 Cups spring or filtered
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